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Food Science and Human Wellness 2 (2013) 105–112

Acceptability of a reformulated grain-based food: Implications forincreasing whole grain consumption

A. Manickavasagan a,∗, M. Reicks b, V. Singh a, A. Sawsana a, A.M. Intisar a, R. Lakshmy a

a Sensory and Food Preparation Laboratory, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, P.O.Box 34, Pin 123, Omanb Department of Food Science and Nutrition, College of Food, Agricultural, and Natural Resource Sciences, University of Minnesota, St. Paul, MN 55108, USA

Received 7 April 2013; received in revised form 5 June 2013; accepted 10 June 2013

bstract

Idli is a popular Indian breakfast dish consumed by many people all over the world, made from white rice (Oryza sativum) (75%–80%) andlack gram (Phaseolus mungo) (20%–25%). Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulatedith whole grains. The objective was to compare acceptability regarding texture, color and sensory properties when white rice was replaced withrown rice at 5 replacement levels (0% (control), 25%, 50%, 75% and 100%). Textural attributes and L*a*b* color values were measured by aexture analyzer and a Chroma meter, respectively. Informed and blind sensory tests were conducted. Instrumental hardness and gumminess wereroportional to the level of whole grain replacement, while springiness and cohesiveness did not vary by replacement level. Liking ratings forverall acceptability were similar at the three lowest levels of brown rice replacement. Although brown rice replacement reduced the liking score

or various sensory attributes, especially for 75% and 100% replacements, more than 90% of the panelists preferred brown-rice-blended idli as theirrst choice. There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refinedrain foods by partial or complete replacement with whole grains.

2013 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. All rights reserved.

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eywords: Idli; Brown rice; Acceptability; Texture profile analysis (TPA); Col

. Introduction

Scientific evidence suggests that the consumption of wholerain foods reduces the risk of heart disease, type 2 diabetes,besity and certain types of cancer [1–4]. All over the world,he number of people affected by these diseases is increasingt a high rate. For example, the prevalence of diabetes in Indiaas been projected to increase by more than 150%, from 31illion in 2000 to 79 million in 2030 [5]. Although the preva-

ence of obesity and overweight among adults in India is low

∗ Corresponding author at: Sensory and Food Preparation Laboratory, Col-

ege of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud,.O.Box 34, Pin 123, Oman. Tel.: +968 24143646; fax: +968 24413418.

E-mail addresses: manick@squ.edu.om, manicks33@hotmail.comA. Manickavasagan).eer review under responsibility of Beijing Academy of Food Sciences.

213-4530 © 2013 Beijing Academy of Food Sciences. Production andosting by Elsevier B.V. All rights reserved.ttp://dx.doi.org/10.1016/j.fshw.2013.06.002

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hen compared to many developed countries (1%–3%), ratesf overweight and obesity among children have increased ton alarming proportion (18%–21%) [6]. The escalating levelsf obesity, atherogenic dyslipidemia, subclinical inflammation,etabolic syndrome, type II diabetes, and coronary heart disease

bserved in India over the last 30 years are attributed to decreasedntakes of coarse cereals, pulses, and fruits and vegetables, andncreased intake of meat products and salts coupled with declin-ng levels of physical activity [7]. Given the health benefitshat can be realized from consumption of whole grain foods,he World Health Organization recommends increasing the con-umption of whole grains [8]. However, while around 70% ofotal dietary calories in India are derived from carbohydratesresent in plant foods such as cereals, millets and pulses [9];hese foods are typically consumed as refined grain foods. Forxample, in southern India, white rice consumption is generallyigh. A recent cross-sectional study among an urban southernndian population showed that refined grain intake accountedor about half of total daily calories and white rice accountedor more than 75% of refined grain intake [10]. People living inany parts of this region consume white rice-based foods for

heir three main meals, whereas consumption of whole grains iselatively low. Results from a recent qualitative study in south-rn India indicated that the primary barriers to consumption of

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rown rice were lack of knowledge of its nutritional qualitiesnd the perception that the taste, texture and appearance werenfamiliar [11].

To increase whole grain consumption, acceptable whole grainounterparts to commonly consumed refined grain staple foodsre needed [12]. Traditional, refined grain foods selected foreformulation as whole grain foods should be a staple in theiet, well liked, and have the potential to mask any unfamiliaravors. For example, idli is a common, fermented breakfast food

n southern India and a popular food throughout the country. It isreferred because of its spongy texture, appearance, mouth feel,aste, and aroma [13]. The major ingredients in idli are whiteice (Oryza sativum) (75%–80%), and black gram (Phaseolusungo) (20%–25%) [14]. Preparing idli involves soaking andrinding rice and black gram separately, mixing batters of ricend black gram together, fermenting the batter overnight at roomemperature, and steam cooking [15]. Idli is a circular approxi-

ately 7–10 cm in diameter (based on mold size), and flat with convex lower and upper surface of 2–3 cm thickness, and isapered toward the periphery [16]. Home preparation of idli isonvenient because the fermented batter can be stored in theefrigerator for about a week and idli can be cooked within a shortime. In some places, this stored batter is used to prepare break-ast (idli) and supper (dosa, another traditional food made withhe same batter). Idli and dosa are consumed with various chut-eys, which can mask the unfamiliar flavors of a reformulatedroduct.

Reformulation of traditional, refined grain foods to includehole grain is a novel approach to reducing refined grain and

ncreasing whole grain intakes. Selection and acceptance of reformulated, traditional product depends on many factors,ncluding texture and sensory attributes [17]. The objective ofhis study was to determine the texture, color, and sensory prop-rties of reformulated idli products, replacing white rice withrown rice. Successful reformulation of this commonly con-umed, well-liked food can serve as a model for the developmentf other whole grain products to increase overall consumptionf whole grains throughout the world.

. Materials and methods

.1. Sample preparation

Paddy (Ambai-63 variety) was purchased and milled in aommercial rice mill (Vijeylaxmi Modern Rice Mill, Madurai,amilnadu, India). White and brown rice were obtained from theame lot of paddy using different milling methods. For brownice, milled rice was collected immediately after the removal ofusk, whereas for white rice, the shelled paddy was subjected tohree stages of cone polishing (100% polishing), in a continuedilling process to remove the bran.To prepare batter, 3 parts of rice and 1 part of decorticated

lack gram (V/V) were used. Five blends were made with white

nd brown rice combinations, where white rice was replacedith brown rice at 5 replacement levels (0% (control), 25%, 50%,5% and 100%). For each combination, white and/or brown ricend black gram were soaked and ground separately, and then

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d Human Wellness 2 (2013) 105–112

atters were blended and allowed to ferment at room temperaturearound 22 ◦C) for about 10 h. A wet grinder (Premier Wonderrinder, model 27877, 230 V AC, 50 Hz, 180 W, Sivanesan andompany, Tamilnadu, India) was used to make the rice and blackram batters. The fermented batter was poured into the roundndentation pans (75 mm diameter and 20 mm thickness) in andli steamer (Premier Idli Maker, Premier Home Appliances,ndia) and cooked for 15 min. Batter and idli preparation wereeplicated three times (n = 3).

.2. Texture and color analysis

A texture analyzer (Model TA XT2i, Stable Micro Systems,urrey, UK) was used to measure the force–time curve using a

wo-cycle compression test [18]. A plate (diameter 7.5 cm) com-ressed the idli sample placed on a mounted, fixed table. The loadell was calibrated with a 5 kg weight before experiments. Therosshead was allowed to descend at a rate of 2 mm/s to a totaleformation of 30% of the thickness of the idli (70% compres-ion). When the compression stroke was completed, the plungerbruptly reversed its direction and started the upward stroke at

mm/s. Then a second (down and up) cycle was run on theame sample. All operations were automatically controlled byhe Texture Analyzer. The instrument automatically recordedhe force–displacement or force–time curve. The experimentas replicated 9 times in each treatment (3 replications in eachatch). Attributes determined from the force–time curve wereardness, adhesiveness, springiness, cohesiveness, gumminess,nd chewiness. The L*a*b* color values of the surface of thedli were measured using a Minolta Chromameter (Model CR00, DP – 301 Data Processor, Konica Minolta Sensing Inc. UK)n = 9, 3 replications in each batch).

.3. Sensory evaluation

Untrained panelists (n = 80) were selected from a pool ofmani, Indian and other expatriates who were working or

tudying at Sultan Qaboos University in Oman. Panelists wererouped into two categories during the preliminary screeningrocess, including regular idli consumers and first-time idli con-umers. Informed and blind sensory tests were conducted forhe cooked idli products. For the blind sensory test, no productnformation was provided to panelists and coded samples wereiven. Before the informed sensory test, panelists were givenn explanation of the ingredients in the products and informa-ion about unhealthy effects of refined grains and health benefitsf whole grains. Panelists were given the actual names of eachample (white rice replaced with brown rice at 5 levels: 0%control), 25%, 50%, 75% and 100%) in the informed sensoryest. Forty panelists participated in the informed and blind sen-ory test. Half were regular idli consumers (10 males and 10emales) and half were first-time idli consumers (10 males and0 females).

A sensory evaluation sheet was developed, including an initialection to collect demographic information (gender, age, edu-ational qualification and native place) and explain the hedonicensory scale (9 – like extremely, 8 – like very much, 7 – like

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oderately, 6 – like slightly, 5 – neither like nor dislike, 4 –islike slightly, 3 – dislike moderately, 2 – dislike very much,

– dislike extremely). In the second section, panelists weresked to test 11 attributes of the products and provide a scoresing the hedonic scale as reference. The attributes includedppearance (color, surface texture), mouth feel and taste (soft-ess, chewiness, graininess, moistness, oiliness), aroma (desiredroma, off-odor), and overall acceptability. At the end of the sec-nd section, panelists were asked to write their comments abouthe product (optional). In the last section, panelists were askedo rate the overall acceptability of the products, and to choosene product they preferred the most as their first choice.

.4. Data analysis

The effects of brown rice replacement on each texturalttribute and color were measured by a Student’s t-test. Forach texture and color attribute, the differences within treat-ents were tested at a 95% confidence interval (type I error,

= 0.05) using the least significant difference (LSD) methodf comparing means. The effects of sensory type, consumerype, gender, and brown rice replacement level on product qual-ty were determined statistically. For each sensory attribute, theffects were determined by analysis of variance using four fac-orial design models [2 sensory types (blind vs. informed) × 2onsumer types (regular vs. first-time) × 2 genders (male vs.emale) × 5 replacement-level products (0%, 25%, 50%, 75%,00%)] with the general linear model procedure. In all analyses,ifferences within levels under each variable were tested at a5% confidence interval (type I error, α = 0.05) using the leastignificant difference (LSD) method of comparing means. Allnalyses were completed using the Statistical Analysis Systemoftware (SAS, version 8.02, SAS Institute, Inc., Cary, NC).

. Results

.1. Texture and color properties

The instrumental texture qualities of reformulated idli prod-cts are given in Fig. 1. Hardness of the idli products was inhe range of 5–20 N, with the highest for the 100% brown riceroduct and lowest for the 0% brown rice product, possiblyecause of the presence of bran in the brown rice. There were notatistical differences in hardness between the 25%, 50%, and5% brown rice products. No statistical differences in the adhe-iveness of the 0%, 25%, 75% and 100% brown rice productsere observed. However, the adhesiveness of the 50% productas significantly lower than that of the 0% product. Springiness

anged from 2.2 to 8.8 s, with no significant differences betweenhe five idli products. Among the five products, no statistical dif-erences were observed in cohesiveness or the degree to whichhe sample deforms (rather than ruptures) [19]. Gumminess ofhe idli products ranged from 2 to 9 N, with the 100% brown rice

roduct having the highest and the 0% brown rice product havinghe lowest gumminess, and no statistical differences among the5%, 50% and 75% brown rice products. While chewiness of the00% brown rice product was the highest among all products,

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d Human Wellness 2 (2013) 105–112 107

o significant differences in chewiness were observed betweenny products.

For many food materials, color is measured by the CIELABystem, and L*, a*, b* values denote brightness (black to white),reenness-redness and blueness-yellowness, respectively [20].he measured color values of control and reformulated idli areiven in Fig. 2. The L* value of reformulated and control idliroducts was between 74 and 84. The L* value for the 0% brownice product was the highest, while the lowest was the valueor the 75% and 100% brown rice products, with significantifferences between the 25% and 50% products. The a* valueor the idli products was in the range of 0.06–3.21. This valueas the highest for the 100% brown rice product and the lowest

or the 0% brown rice product, with significant differences forhe 25%, 50% and 75% brown rice products. The b* value rangedrom 13.5 to 15.0 for reformulated and control products. It washe lowest for the 0% brown rice product and there were noignificant differences between the 25% and 100% brown riceroducts.

.2. Sensory properties

Panelists’ responses for each sensory quality attribute ofeformulated and control products are given in Table 1. Panelistsn regular consumer group gave higher scores for all sensoryttributes than the first-time consumer group.

Female panelists gave higher scores for color than males.he 0%, 25% and 50% products scored higher (without differ-nces among them) than the 75% and 100% brown rice products.eplacing up to 50% of white rice with brown rice did not affect

he color preferences of the panelists.Gender type did not affect the scores of surface texture of

dli products. There were no statistical differences in the surfaceexture of 0%, 25% and 50% products.

No statistical differences in softness scores were observedetween male and female panelists. Including up to 50% brownice in the product did not affect the softness score. There wereo statistical differences in softness score between the 75% and00% brown rice products. Gender type did not affect the chewi-ess preference. There were no statistical differences in likingcores for chewiness of 0%, 25% and 50% products.

Female panelists gave higher scores for graininess prefer-nce than males. The scores for graininess of the 0%, 25% and0% brown rice products were higher (without any differenceetween them) than the 75% and 100% brown rice products. Theddition of more than 50% brown rice might affect graininessreference due to the presence of bran particles.

Liking ratings for moistness of the 0%, 25% and 50% prod-cts (no statistical difference between them) were higher than the5% and 100% products (with no statistical difference betweenhem).

There were no statistical differences in liking ratings for oili-

ess between all five products. As the oil content of brown rices relatively lower, it may not be sufficient to exert a significantffect on oiliness preference. However, female panelists gaveigher liking scores for oiliness than their counterpart.

108 A. Manickavasagan et al. / Food Science and Human Wellness 2 (2013) 105–112

Fig. 1. Instrumental texture properties of reformulated idli products (mean ± SD, n = 9) (hardness – force to attain a given deformation; adhesiveness – force requiredto remove sample from a given surface; springiness – rate of return to original shape after some deformation; cohesiveness – degree to which sample deforms (rathert hews

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There were no significant differences in liking scores foresired taste and off-taste between the five products and thewo gender types. Therefore, the addition of brown rice may notroduce any off-taste in idli products. The products did not differignificantly in liking ratings for aroma (both desired aroma andff-odor). Therefore, the addition of brown rice did not affecthe aroma of idli.

In all sensory attributes, panelists in the informed sensoryest gave higher scores than the blind sensory test except foriliness and off-taste. For oiliness and off-taste attributes, thereere no statistical differences in the liking scores between blind

nd informed sensory tests. The increase in liking of whole grain

roducts may be explained by the increase in knowledge aboutheir health benefits.

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required to masticate before swallowing) [19].

.3. Overall acceptability

There were no statistical differences in the liking ratings forverall acceptability of the 0%, 25% and 50% brown rice prod-cts. However, the 75% and 100% brown rice products wereiven lower scores than the other products, without differencesetween them. The sensory test type did not affect the overallcceptability scores of idli products, indicating that the prod-cts were acceptable with up to 50% brown rice replacement,ven without product information. Regular idli consumers gaveigher scores for the overall acceptability of the reformulated idliroducts than their counterparts (Fig. 3). There were no statisti-

al differences in the liking scores for the overall acceptabilityetween male and female panelists.

A. Manickavasagan et al. / Food Science and Human Wellness 2 (2013) 105–112 109

Fig. 2. L*a*b* color values of reformulated idli products (mean ± SD, n = 9) (L*– brightness (black to white); a* – greenness-redness; b* – blueness-yellowness).

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Fig. 3. Response of sensory panelists for overall acceptability of reformulatedidli products at various levels of white rice replacement with brown rice (n = 40panelists in each consumer group).

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idli did not affect most of the instrumental (springiness, cohe-siveness, chewiness) and sensory quality ratings (color, softness,graininess, moistness, oiliness, aroma, overall acceptability).

.4. First choice

Irrespective of sensory test and idli consumer types, morehan 90% of the panelists selected brown rice blended replace-ent idli products as the one product they preferred as their first

hoice (Fig. 4). Among regular idli consumers, around 70%f the panelists preferred 50% or 100% products as their firsthoice.

ig. 4. First choice chosen by panelists in regular and first-time consumer groupsn = 40 panelists in each consumer group).

. Discussion

In general, replacing up to 50% white rice with brown rice in

110 A. Manickavasagan et al. / Food Science and Human Wellness 2 (2013) 105–112

Table 1Mean sensory scores for various quality attributes of reformulated idli products at various levels of white rice replacement with brown rice (n = 40 panelists in eachconsumer group).

Sensory quality Regular consumers First-time consumers

0% 25% 50% 75% 100% 0% 25% 50% 75% 100%

Color 8.0a ± 1.1b 7.4 ± 1.5 7.1 ± 1.4 6.7 ± 1.7 6.4 ± 2.0 6.2 ± 1.9 6.4 ± 1.5 6.4 ± 1.5 6.1 ± 1.6 6.1 ± 1.6Surface texture 7.9 ± 1.1 7.0 ± 1.6 7.0 ± 1.6 6.5 ± 2.1 6.1 ± 2.1 6.2 ± 1.8 6.1 ± 1.7 6.2 ± 1.7 5.9 ± 1.8 5.7 ± 1.8Softness 7.8 ± 1.3 6.5 ± 2.2 6.5 ± 1.7 5.7 ± 2.2 5.7 ± 2.3 5.9 ± 2.5 5.8 ± 2.1 5.8 ± 2.2 5.5 ± 2.0 5.4 ± 2.2Chewiness 7.5 ± 1.4 6.8 ± 1.9 6.5 ± 1.7 6.3 ± 1.9 5.8 ± 2.3 6.2 ± 2.3 5.8 ± 2.0 6.0 ± 2.0 5.6 ± 1.9 5.6 ± 2.0Graininess 7.4 ± 1.6 6.9 ± 1.5 6.6 ± 1.6 6.3 ± 1.9 6.0 ± 2.2 6.1 ± 2.2 5.9 ± 2.1 6.0 ± 2.0 5.7 ± 2.0 5.7 ± 2.3Moistness 7.5 ± 1.2 6.8 ± 1.9 6.8 ± 1.8 5.8 ± 2.1 6.0 ± 2.2 5.4 ± 2.3 5.4 ± 1.9 5.6 ± 2.0 5.4 ± 2.0 5.3 ± 2.3Oiliness 7.2 ± 1.7 7.0 ± 1.6 7.1 ± 1.5 6.7 ± 1.3 6.7 ± 1.7 5.2 ± 2.7 5.3 ± 2.4 5.2 ± 2.3 5.3 ± 2.5 5.3 ± 2.5Desired taste 7.5 ± 1.5 6.6 ± 2.1 6.7 ± 1.6 5.9 ± 2.1 6.1 ± 2.2 4.6 ± 2.3 4.3 ± 2.0 4.3 ± 2.1 4.5 ± 2.2 4.2 ± 2.1Off-taste 7.1 ± 1.8 6.7 ± 2.0 6.7 ± 1.7 5.8 ± 2.0 5.8 ± 2.4 4.7 ± 2.2 4.4 ± 2.4 4.6 ± 2.5 4.3 ± 2.2 4.6 ± 2.3Desired aroma 7.6 ± 1.2 7.0 ± 1.8 7.1 ± 1.4 6.2 ± 1.9 6.2 ± 2.2 5.0 ± 2.1 4.9 ± 2.0 5.2 ± 2.1 5.2 ± 1.9 4.7 ± 2.1Off- odor 7.0 ± 1.8 6.4 ± 2.0 6.4 ± 2.0 5.9 ± 1.9 5.7 ± 2.3 5.0 ± 2.0 4.8 ± 2.1 5.1 ± 2.1 5.1 ± 2.2 4.8 ± 2.3

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Hedonic sensory scale rating: 9 – like extremely, 8 – like very much, 7 – liislike moderately, 2 – dislike very much, 1 – dislike extremely.b Standard deviation.

hese results are favorable with regard to increasing whole grainonsumption by using idli or other grain products made with upo 50% whole grain ingredients.

Other studies have also shown that replacement of 50% ofefined grain ingredients with whole grain ingredients did notffect acceptability, based on intake in school meals amonghildren [21–24]. In one of these studies, children were offeredancakes and tortillas made with varying whole grain flour con-ent [23]. Among younger children, overall liking scores wereower for whole grain products compared to refined grain prod-cts, while older children rated liking in a similar manner forhole and refined grain products. However, consumption of thehole versus refined products did not differ among younger orlder children despite differences in liking ratings. Only onef these child food acceptance studies [24] also conducted annstrumental evaluation of test products made with 51% and00% whole grain flour. Some differences were observed inexture, color, water activity, and breaking force for whole grainroducts when compared to control products made with refinedrain ingredients.

Common barriers for consumption of whole grain productsave been identified previously, and include appearance, texture,aste, cost and consumer knowledge of health benefits [25–28].he extent to which these factors are barriers may depend on

he replacement level of whole grain and consumer preference.or example, while evaluating the acceptance of bread, Bakkend Vickers [29] reported that darker color decreased the likingor subjects who preferred refined bread, but increased the lik-ng for subjects who preferred whole wheat bread. While somearticipants in focus groups conducted by McMackin et al. [28]eported that taste was the most important barrier, others indi-ated that taste was the most influential facilitator of whole grainntake. Other barriers for some participants were also perceiveds facilitators by others. Therefore, reducing the replacementevel of whole grains could result in negative or positive effects

n acceptance, depending on consumer preferences.

Aroma is based on the volatiles perceived by the olfactory sys-em, with the amount of volatiles escaped from food determined

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derately, 6 – like slightly, 5 – neither like nor dislike, 4 – dislike slightly, 3 –

y the nature of the product and the temperature. More volatilesscape from soft and porous surfaces than from hard and smoothurfaces [19]. Polishing has been shown to improve sensoryating scores for the aroma of cooked rice for two varietiesommonly consumed in Asian Indian diets [30]. However, theroducts in the current study did not differ significantly in likingcores for aroma (both desired aroma and off-odor). Therefore,he addition of brown rice did not affect the aroma of idli.

Selection of new products may be based on attitudinal dif-erences after receiving product information. Bower and Saadat31] stated that blind sensory tests alone cannot reflect the ‘real’ood selection and acceptance, thus product label informationust be provided in this type of study. In the current study,

nformed panelists gave higher liking scores for most of theensory attributes. Therefore, creating awareness about healthenefits of whole grains may change attitudes toward brown ricedli consumption. Results from focus group interviews amonghinese adults [32] indicated that providing information aboutealth benefits may result in a willingness to try brown rice. Sim-larly, participants in focus group interviews in Southern Indiandicated that providing information about the health benefitsf brown rice may increase consumption [11]. Creating aware-ess about taste may also be beneficial, as others have foundhat providing information about the taste of unfamiliar foodsad a positive effect on selection of these foods by adults [33].hole grain versions of familiar foods may be unfamiliar to

ome because of a darker color and rougher texture. Becausendividuals may want to explore the taste of other traditional butess familiar foods, the acceptability of the brown rice-blendeddli was examined by first-time versus regular consumers. Asxpected, the acceptance rating for the reformulated productsy first-time idli consumers was lower than that for regularonsumers in all categories.

Increasing whole grain consumption can be achieved in sev-ral ways. Participants in a diet modification intervention were

nterviewed one month post-intervention to identify behaviorshat were helpful in increasing intake [12]. Replacement ofefined grain foods with whole grain foods (e.g., brown rice

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or white rice) was noted as an important behavior. However,he current study demonstrated that it may be easier to increasentake of whole grain foods by using products reformulated tonly partially substitute whole grain ingredients for refined grainngredients, rather than 100% replacement. A previous modelingtudy showed that partial substitution of whole grain for refinedour in common grain foods could effectively increase wholerain consumption among U.S. children from 0.5 to 2.2 ouncequivalent per day [34]. In addition, others have recommendedhe substitution of white rice with brown rice, barley, couscousnd quinoa in many Indian recipes as a culturally sensitive meanso reduce risk of chronic disease [35]. The acceptability of idlieformulated with up to 50% whole grain in the current studyonfirms that substitution of brown for white rice is a favorabletrategy that should be studied further, with respect to consump-ion at the consumer and household level. In many householdsn southern India, food is prepared at home by women who canhoose the level of replacement of brown for white rice in idli,ccording to preferences of family members. Kuznesof et al.12] reported that family taste preferences, cooking skills, price,nd availability were barriers for sustained intake of whole grainoods. To reformulate idli to include brown rice, no additionalooking skills are required, and the product can become avail-ble as a regular traditional food. Therefore, introducing brownice-blended idli into the diet of southern Indian people andnsuring sustainable consumption may be easily achieved.

cknowledgement

This study was partially supported by the Industrial Innova-ion Center (IIC), Atyab Food Tech LLC and Sultan Qaboosniversity – College of Agricultural and Marine Sciencesean’s Seed Grant.

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